- 1/2 cup lemon juice
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon dill weed
- 1 teaspoon dried minced onion
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and set aside. Place chicken in a large resealable plastic bag. Pour remaining sauce over chicken. Seal and turn to coat. Marinate for 15 minutes.
- Drain; discard marinade. Grill chicken, covered, over medium-low heat, for 5-7 minutes on each side or until juices run clear, basting frequently with reserved marinade. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Dilly Chicken Breasts
"This recipe has so much flavor! This will definitely be a go to recipe often! Thanks"
"Just an excellent recipe. It is easy to prepare, easy to cook, and it turns out delicious and moister than any other BBQ chicken recipe I've tried. I didn't have minced onions, so substituted dried chives.AMH - Saskatoon SK"